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Prepare this Baked Mahi Mahi meal with Roasted Vegetables in your convection oven. The key is the timing of the dishes and of course your convection oven. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Baked Mahi Mahi with Roasted Vegetables Convection Roast or Convection Bake Mode Baked Mahi Mahi with lemon and herbs, served with roasted vegetables and chickpeas. Cooking a simple meal of baked Mahi Mahi filets with a medley of zucchini and peppers and cauliflower steaks in a Convection oven is easy. The key things to consider when preparing a Convection meal are the timing of the different dishes, the best temperature, and the rack position. The circulating Convection heat keeps the fish moist and juicy and you can easily prepare several trays of roasted vegetables at the same time. Here is the cooking plan. The vegetable dishes will take the longest to cook and will benefit from a higher cooking temperature so they go into the oven first to cook for 15 - 20 minutes. While the vegetables are cooking you can season the fish and prepare an herb sauce such as Chimichurri to serve with the meal. When the vegetables are almost cooked, reduce the oven temperature to 350 degrees and slide the fish into the oven to cook for 6 - minutes and everything will be ready to serve at one time. PREPARATION If you plan to cook the cauliflower as shown in the video, then arrange 3 racks in your oven. One close to the bottom for the cauliflower, one closer to the top for the zucchini, and one in the middle for the fish. Heat the oven in the Convection Roast or Convection Bake mode at 400 degrees. Combine the zucchini, onion, pepper, garbanzo beans, and seasonings with enough olive oil to coat on a rimmed baking sheet and season with some Kosher salt and ground pepper. Slide the tray into the oven on the top rack and set the timer for 15 minutes. Meanwhile, place the fish on a lightly oiled rimmed baking sheet and top with the oregano and lemon. Drizzle olive oil over the fish and sprinkle with Kosher salt and ground pepper. When the timer has elapsed, reduce the oven temperature to 350 degrees and slide the fish on the middle rack in the oven. Cook for 6 - 8 minutes until the fish is firm. INGREDIENTS 1 ¼ lb. Mahi Mahi filets 3 medium zucchini, cut into 1” chunks ½ red onion, cut into 1” chunks 1 pepper, red or yellow, seeds removed, cut into 1” chunks 1 cup cooked garbanzo beans ¼ tsp dried Italian seasoning Pinch of dried chili flakes 2 tbsp olive oil ¼ tsp dried oregano ½ lemon sliced Baked Mahi Mahi with Roasted Vegetables .pdf Download PDF • 125KB WANT TO LEARN MORE? Click Here MORE SEAFOOD RECIPES FROM OUR STEAM OVEN! Baked Alaskan Wild Cod with Broccoli, Peppers and Olives RECIPE Sous-Vide Gulf Shrimp with Garlic and Smoked Paprika RECIPE Steamed Whole Fish with Ginger, Soy Sauce and Sesame Oil RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Salmon RECIPE Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Bulgur cooks in 15 - 20 minutes which is just enough time to chop the cucumber, tomatoes and parsley and put together a dressing for an easy delicious side dish with garbanzo beans Anchor 1 YOUR RECIPE FOR STEAM COOKING Bulgur Salad with Garbanzo Beans, Cucumber, Tomatoes and Parsley Steaming Bu A plate of steamed bulgur salad with fresh vegetables and herbs, showcasing a deliciously cooked meal from the steam oven. Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. INGREDIENTS ¾ - cup bulgur 1 - 2” wedge red or white onion, finely minced 1 - cup cherry or grape tomatoes cut into quarters 2 - small cucumbers, cut into small chunks 1 - cup flat-leaf parsley leaves, coarsely chopped ½ - cup pitted Kalamata olives 1 - cup canned garbanzo beans, rinsed (optional) ½ - tsp dried dill ½ - cup Evoo olive oil 4 - tbsps. white balsamic vinegar ¼ - cup crumbled Feta cheese PREPARATION Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. For this recipe you will be using the Steam Mode mode ( Combi Steaming ). Bulgur cooks in 15 - 20 minutes which is just enough time to chop some fresh vegetables and put together a dressing for an easy delicious side dish. Serve with flatbreads, grilled meats or fish or just enjoy as a salad. Bulgur Salad with Raw Vegetables .pdf Download PDF • 214KB WANT TO LEARN MORE? Click Here MORE OPTION FOR YOUR MEAL How to Roast Chicken Breasts in Convection RECIPE Roast Chicken Panzanella Salad with Lemongrass and Turmeric RECIPE Beef Rib Roast RECIPE Oven BBQ Chicken RECIPE Cauliflower Mac n’ Cheese RECIPE Roasted Sweet Potato and Black Bean Salad RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

HOW DO I DETERMINE THE TIMING IN LOW-TEMPERATURE COOKING (LTC) MODE FOR A ROAST? FAQ PAGE How What Why Do How do I determine the timing for low-temperature cooking (LTC) for a roast? Heat the oven to 425°F (220°C) and roast the meat for 15 minutes. This will render the fat and brown the meat beautifully. Then lower the temperature to 300°F or 325°F and roast until the meat reaches the target internal temperature. I have learned that it was best to cook the meat to a temperature below the target serving temperature because it would continue cooking during the high heat searing phase. Use a meat probe or a reliable instant read thermometer. OUR LATEST CONVECTION RECIPES Baked Oatmeal Blueberry Bars Apple Cinnamon Muffins Easy Chocolate Cake with Fig Preserves Chili Rubbed Chicken Sweet Potatoes Black Beans

Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Potato Cabbage Gratin Convection Bake Golden-baked potato gratin garnished with fresh herbs, served in a white casserole dish on a striped cloth. Sauteed cabbage and thinly sliced potatoes layered and baked together in chicken stock with cream develop a wonderful creamy texture. This gratin pairs well with many dishes, including baked ham, corned beef, sausages, and salmon. Convection is a good choice for baking a gratin to ensure even cooking and, of course, because you can bake another dish at the same time. INGREDIENTS 2 tbsp butter 1 tbsp olive oil 1 medium yellow onion, thinly sliced 1 small head of green cabbage, hard core removed, thinly sliced 2 lbs medium red potatoes washed and thinly sliced 1 cup grated Gruyere or Fontina cheese 1 cup chicken or vegetable stock 1 cup heavy cream Recipe ingredients. PREPARATION Heat a large skillet or saute pan over moderate heat. Add the oil and butter, and when the butter is foaming, add the onions and saute over moderate heat until translucent. Add the sliced cabbage in batches, stirring well to soften. Add a little chicken stock if needed to prevent the cabbage from sticking. When the cabbage has cooked down and softened, add a sprinkle of salt and some freshly ground pepper, and set it aside to cool. Heat the oven in the Convection Bake mode to 350 F/180 C and butter a large gratin or oven-safe baking dish. Slice the potatoes into thin rounds and layer them into the prepared baking dish, alternating with a layer of cabbage. Sprinkle a little cheese over each layer except for the top layer. Reserve ¼ cup of the cheese to add to the top of the gratin during the finishing stage of baking. If the casserole dish is very full, place it on a shallow-rimmed baking sheet to catch any possible drips. Combine the cream and stock, and pour the liquid over the vegetables. Cover the dish tightly with foil and bake for 50 minutes. When the timer elapses, carefully remove the foil and scatter the reserved cheese over the top of the gratin. Return the gratin to the oven and bake for another 10 minutes. Allow the gratin to stand for 10 minutes before serving. Serves 4 - 6 PRINT OUR RECIPES Potato Cabbage Gratin .pdf Download PDF • 79KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? How to Cook Rack of Lamb in a Steam Oven RECIPE Sous-Vide Salmon with Lemon and Thyme RECIPE Steam Oven Roast Chicken and Vegetables RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Slow Roasted Salmon RECIPE Slow Roasted Rib Eye Steak RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Roasting a turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. Anchor 1 YOUR RECIPE FOR STEAM COOKING Succulent Steam Oven Turkey Breast Convection Steam Succulent Steam Oven roasted turkey breast. Roasting a turkey breast in a steam oven is extremely simple and ensures the meat remains succulent and juicy. There is no need to soak the turkey in a wet brine prior to cooking or to baste it with copious amounts of butter; just give it a good dry rub and let the combination of convection and steam do its magic. I used a bone-in half breast in this recipe, but you will still get good results using a boneless turkey breast. Lean tender cuts of meat are always best cooked at a moderate temperature, with a short blast of high heat at the beginning or end of the cooking time. When cooked this way, the meat remains succulent and juicy. If your oven features a meat probe, that will be the most accurate way to determine the cooking time. Otherwise, check the meat for doneness after 40 - 50 minutes of cooking time with an instant-read thermometer. Turkey is best cooked to an internal temperature of 165 F/74 C, but it should be let rest for 10 - 15 minutes to allow the internal temperature to rise to 180 F/82 C before slicing. Roasted turkey breast just out of the oven INGREDIENTS 2 - 3 lb bone-in turkey breast 1 tsp kosher salt 1 tsp garlic herb spice 1 tsp Old Bay seasoning 1 tsp olive oil PREPARATION Pat the turkey breast dry with paper towels. Combine the salt, seasoning, and oil and rub into all areas of the turkey. Refrigerate uncovered or loosely covered with a sheet of wax paper overnight. Place the turkey on a rack in a shallow pan and bring it to room temperature for at least an hour before cooking. Heat the oven in the combination Convection Steam mode to 375. Use 30 - 60% if your oven has a variable humidity option. If using an oven meat probe or wireless probe, insert the sensor into the thickest part of the turkey at an angle, taking care it doesn’t touch the pan. Place the turkey in the oven, connect the probe, and program the probe to reach an internal temperature of 165F. Set the timer for 15 minutes. When the timer elapses reduce the oven temperature to 300F/149C for the remainder of the cooking time. If your oven does not have a probe function, check with an instant-read thermometer after 40 minutes to determine the exact cooking time. Serves 4 WANT TO LEARN MORE? Click Here MORE POULTRY RECIPES FROM OUR CONVECTION COLLECTION Chorizo Stuffed Boneless Turkey Breast RECIPE Humble but Very Delicious Savory Cabbage Pie RECIPE Zucchini Corn Casserole with Tomatoes and Pesto RECIPE Rich Flavorful Roast Turkey Stock RECIPE Braised Chicken with Lemon, Mint and Almonds RECIPE Oven BBQ Chicken RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Anchor 1 YOUR RECIPE FOR STEAM COOKING Braised Spareribs with Plum Sauce Steam-Roasting Tender, braised ribs prepared in a steam oven, garnished with fresh scallions and accompanied by a rich dipping sauce, showcasing flavor and technique. This delicious recipe for spareribs with Asian flavors from chef Paul Tang makes a wonderful change from the typical BBQ rubs. Ideally marinate the ribs overnight and cook them slowly in the Combi steam oven, so the meat tenderizes and reaches that wonderful fall off the bone texture. The ribs can also be prepared in the traditional manner, covered with foil or a tight fitting lid in the Convection oven. The ribs can then be finished on the grill or under the broiler in the Convection oven. INGREDIENTS Spareribs and Marinade 2 lbs. pork spareribs , cut in half lengthwise or whole 1 tsp Kosher salt 2 tsp sugar 2 tbsp Chinese rice wine or Sherry 2 tbsp ginger, grated Glaze 6 cloves garlic, minced 3 tbsp plum sauce 3 tbsp rice vinegar 1 tsp soy sauce ¼ cup water Garnish 2 green onions, sliced thin 1 tbsp toasted sesame seeds PREPARATION Cut the ribs apart between the bones. Place ribs in a large resealable plastic bag with the salt, sugar, wine, ginger and massage the marinade into the ribs. Refrigerate for at least 2 hours or overnight. When ready to cook, place the ribs in a glass casserole or the solid Steam oven pan. Steam Oven Method: Heat the oven to 280 degrees in the Steam mode and cook the ribs uncovered for 1 ½ - 2 hours until the meat is beginning to fall off the bone. Convection Oven Method: Heat the oven to 300 degrees in the Convection mode. Place the ribs in an oven-proof casserole dish, add ½ cup of water and cover the dish tightly with foil. Cook for 1 ½ - 2 hours until the meat is beginning to fall off the bone. In a small bowl whisk all the ingredients for the glaze, set aside. Once the ribs are cooked and almost falling off the bone, brush the ribs with the glaze all over. Heat the Convection oven in the Broil mode High or 485 degrees. Place the ribs on a foil lined rimmed baking sheet and broil for approximately 5 minutes on each side. Transfer to a serving platter and garnish with green onions and sesame seeds. Notes: remember when using the Broil mode your oven will come to temperature very quickly. Make sure an oven rack is in a suitable position for broiling before heating the oven and always broil with the oven door closed. Makes 4 - 6 servings Spareribs with Plum Sauce .pdf Download PDF • 160KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Apple Cinnamon Muffins RECIPE Really Easy and Delicious French Peach Tart RECIPE The Amazing Convection Roast Spatchcock Turkey RECIPE Convection Baked Zucchini Bread RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Easy to Prepare Baked Lamb Kofta and Roasted Cauliflower RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A warm cobbler with berry and peach is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Berry Peach Cobbler with Shortcake Topping Convection Mode A delicious dessert to complete the convection meal. A warm cobbler with seasonal fruit is one of the easiest desserts to make. The preparation is very simple and it can be baked at the same time as other foods being cooked in Convection. This cobbler uses a wonderful combination of summer fruits, peaches and blackberries; however, you can easily vary the fruits to suit your taste. What really makes this cobbler a standout is the short cake topping which absorbs the flavors of the fruit and pairs perfectly with ice cream. Once the fruit is chopped and combined in an oven baking dish it takes about 10 minutes to make the topping, however baking time for the cobbler will be 40 - 45 minutes. This is not a fussy dessert, it cooks perfectly at 350° (176 C) in the Convection or Convection Bake mode so if you are baking some chicken pieces or meatloaf, roasting vegetables or fish you can add it to the oven to cook together with those other foods. If you are cooking multiple dishes simultaneously, as it is shown in my video where I bake an Italian Meatloaf , bake the cobbler in the upper portion of the oven to ensure the shortcake topping bakes through. If you are only baking the cobbler then bake it in the center of the oven. Italian Meatloaf as part of a convection-meal INGREDIENTS Filling 5 ripe peaches, sliced 2 cups fresh blackberries, strawberries or blueberries ¼ cup sugar ½ tsp ground cinnamon Shortcake Topping 1 ½ cups all purpose flour 4 tbsp sugar 1 ½ tsp baking powder ½ tsp salt 1 cup chilled whipping cream 1 large egg 1 tsp vanilla extract Serves 6 PREPARATION Arrange the oven racks to accommodate all the pans you will be cooking with. Heat the oven in the Convection mode or Convection Bake mode 350° (176 C) if baking multiple items (a convection meal, for instance). Slice the peaches and place in a 9x13” oven safe baking dish. Fold the blackberries into the peaches and sprinkle with ¼ cup of sugar. To make the topping, sift the flour, baking powder, sugar and salt into a medium sized bowl. Whisk the cream, egg and vanilla in a small bowl to blend then add to the flour mixture and stir to form a soft dough. Drop the dough in mounds over the fruit and sprinkle a little sugar over the dough. Bake for 40 - 45 minutes until the shortcakes are golden. WANT TO LEARN MORE? Click Here MORE RECIPES BAKED IN THE STEAM OVEN! Steamed Baked Cabbage Rolls with Beef and Pork RECIPE Vanilla Creme Brulee RECIPE Chocolate Flan RECIPE Key Lime Cheesecake RECIPE Baked Manicotti with Spinach, Ricotta, Tomato Beef Sauce RECIPE Baked Risotto with Lemon and Basil RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stovetop as well as eliminating any possible boil overs or burning. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Rice Pilaf with Parsley and Almonds Convection (True Convection) or Convection Bake Mode A delectable spread featuring a flavorful pilaf garnished with almonds and herbs, surrounded by seasoned chicken, fresh salad, and crispy falafel, creating a vibrant and inviting Middle Eastern feast. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stove-top as well as eliminating any possible boil overs or burning. One of the benefits of cooking with Convection is the ability to cook multiple foods at one time in the oven. Preparing a rice pilaf in the oven is an easy way to cook a flavorful side-dish and it frees you up from standing at the stove-top as well as eliminating any possible boil-overs or burning. When cooking a multi-level meal in the oven, stage the dishes first to make sure they all fit. For example a tray of chicken could be cooked on rack position 4 or 5, vegetables on rack 2 and the rice pilaf on rack 3 or next to the vegetables if there is room. When you have multiple foods cooking in the oven higher temperatures of 375 - 400 degrees are ideal to keep an even temperature. INGREDIENTS ¼ - cup unsalted butter 1 - small yellow onion, halved lengthwise and sliced thin lengthwise 2 - cloves garlic, chopped 2 - cups basmati rice ½ - cup white wine 3 ½ - cups chicken broth, heated ¾ - cups Italian parsley leaves, chopped ½ - cup sliced almonds PREPARATION Preheat the oven Convection or Convection Bake 350 or 400 degrees if cooking multiple dishes. Melt the butter in a saute pan and cook the onion and garlic until just softened. Add the rice and saute stirring often until lightly brown. Stir in the white wine then the heated chicken stock. Add salt and pepper to taste. Pour the contents into an oven casserole, cover and bake for 35 to 40 minutes until the liquid is absorbed and the rice is fluffy. Let the rice sit out of the oven uncovered for a few minutes before gently folding in the parsley and almonds. Check the seasoning and add more salt and pepper if needed. WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR STEAM PAGE Braised Chicken with Lemon and Cilantro RECIPE Baked Chicken and Rice (Arroz con pollo) RECIPE Steam Oven Roast Chicken and Vegetables RECIPE Paella with Steamed Mussels and Shrimp RECIPE Slow Roasted Chicken Wings RECIPE Seafood Stew with Lobster, Crab and Halibut (Cioppino) RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin.  Spread onto a rimmed baking sheet and roast for 20 minutes YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 How to Roast Vegetables in Convection Convection (True Convection) or Convection Roast Mode Roasting vegetables for soups, stews and grain bowls ensures great flavor, makes the preparation easier and remember when you cook in Convection you can cook on multiple racks at one time so it’s easy to prepare a couple of meals cooked at one time. INGREDIENTS 1 - small butternut squash, peeled and cubed ½ - teaspoon ground cumin 2 - tablespoons olive oil For the Stew 1 - tablespoon olive oil 1 - medium onion, finely chopped 2 - cloves, garlic, minced 1 - teaspoon curry powder 1 - teaspoon cumin 2 - cups chopped crimini mushrooms ½ - cup lentils 4 - cups chicken or vegetable stock 1 - 4oz bag of baby spinach or other greens Creamy Roasted Mushroom Soup 2 - lbs cremini mushrooms, stems removed and cut into quarters ½ - cup assorted dried mushrooms, re-hydrated, excess moisture squeezed out 2 - tablespoons olive oil 2 - tablespoons butter 2 - shallots, thinly sliced ¼ - teaspoon herb’s de Provence 3 - cup chicken stock1 - cup cream PREPARATION Roasted Butternut Squash with Curried Lentil Stew This is such an easy delicious dish to prepare. Basically you will sauté the onions, garlic, seasonings and mushrooms, stir in the lentils, add the chicken stock and simmer for about 20 minutes. Meanwhile the butternut squash roasts in the oven and is incorporated into the stew when done. For a little color and extra nourishment some greens can be sauteed and stirred in before serving. Heat the oven, Convection or Convection Roast 375. Toss the butternut squash with the oil, some salt and pepper and the cumin. Spread onto a rimmed baking sheet and roast for 20 minutes until softened and slightly caramelized on the edges. Cool slightly before folding into the lentil stew. Here are the steps: Heat a large sauté pan over moderate heat, add the oil and when hot, sauté the onion until softened. Stir in the garlic and spices and cook over moderate heat, add the mushrooms and cook until they begin to soften then add the lentils and stock. Bring to a gentle boil and simmer for 20 minutes. The greens can be stirred into the hot lentil stew to soften or sauteed lightly then stirred in Creamy Roasted Mushroom Soup Heat the oven to Convection or Convection Roast 350 degrees. Remove the stems from the mushrooms and wipe the caps clean with a wet paper towel. Cut the mushrooms into quarters and toss with some olive oil, spread onto a rimmed baking sheet and roast for about 25 - 30 minutes till slightly caramelized. Pour enough hot water over the dried mushrooms to cover and set aside to re-hydrate for about 20 minutes. Remove the mushrooms from the soaking liquid and squeeze out the excess moisture with paper towels. Strain the soaking liquid through a fine sieve to avoid getting any grit in the broth. Heat a large saucepan, add the butter and a little oil. Stir in the shallots and garlic and sauté for a few minutes, stir in a tablespoon or so of sherry, cook for a few minutes then add the chicken stock and bring to a gentle boil. Add the re-hydrated mushrooms and the strained soaking liquid and all but a handful of the roasted mushrooms and carefully puree until smooth. Stir in the remaining mushrooms, cream and a little fresh lemon juice, adjust seasoning as needed. Roasting Vegetables for Soups, Stews and Grain Bowls .pdf Download PDF • 179KB WANT TO LEARN MORE? Click Here GREAT SALADS FROM OUR STEAM PAGE Potato Calamari Salad with Capers RECIPE Orzo Pasta Salad with Grilled Artichokes RECIPE Steamed Snap Pea and Asparagus Salad with Radish RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Steamed Couscous Broccoli Salad with Almonds RECIPE How To Roast Beets in Convection RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven.  YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Lemon Meringue Pie Convection Bake Mode Lemon Meringue Pie Professional bakers use convection ovens because the circulating heated air cooks food evenly, ensuring outstanding results. Because convection cooks from the edge to the center, this recipe reduces the baking temperature by 25 degrees. There are three elements in a lemon meringue pie: the crust, the lemon curd filling, and the fluffy meringue. To ensure each one bakes perfectly, use the same tools as a professional baker and choose the Convection Bake mode in your oven. Be sure to let the eggs come to room temperature and separate them carefully. Ensuring the whites have no traces of yolk makes all the difference in achieving those perfect peaks. Using superfine or Bakers sugar is also recommended when making meringue. Recipe ingredients For the Crust 1 1/2 cups unbleached all-purpose flour 1/8 tsp salt 4 oz cold, unsalted butter cut into small cubes 1/4 cup granulated sugar 1/4 cup ice-cold water Combine the flour, salt, butter, and sugar in a food processor bowl and pulse to combine. With the motor running slowly, add the water and mix until a ball forms. Scrape the mixture onto a lightly dusted rolling mat and press into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight. When ready to continue, let the pastry sit outside the refrigerator for 20 minutes to soften slightly. Roll the pastry to a 12" circle on a lightly flour-dusted pastry mat and place it in a 9" pie pan. Trim the overhang, crimp the edges, and place the prepared pan in the freezer. Meanwhile, arrange the oven racks so you can bake on the lowest rack (for gas ovens, I recommend rack position two) and the upper racks, leaving plenty of room for baking with the meringue topping. Heat the oven in the Convection Bake mode to 350 F. Line the prepared pan with parchment and pastry baking weights and bake for 20 minutes until the crust is lightly golden. Set aside to cool before removing the pastry weights. Reduce the oven temperature to 325 F and move on to making the filling. For the Filling 1 1/3 cups water 1 cup granulated sugar 1/3 cup cornstarch 1/4 tsp salt 1 tbsp lemon zest 1/2 cup fresh lemon juice 5 large egg yolks, beaten 2 tbsp unsalted butter Combine all the ingredients except the egg yolks and butter in a heavy saucepan over medium heat and cook until the mixture thickens and bubbles. When the mixture has thickened, reduce the heat to low. Whisk the egg yolks and very slowly add a few spoons of the liquid from the pan to the eggs, then very slowly whisk this mixture into the pan. Increase the heat to medium and cook the mixture for another 4 - 5 minutes until it is very thick and large bubbles burst to the surface. Remove from the heat, whisk in the butter, and spread the filling into the prepared pie shell. For the Meringue 5 large egg whites 1/2 tsp cream of tartar 1/2 cup superfine or Bakers sugar 1/8 tsp salt In a stand mixer fitted with a whisk, beat the egg whites and cream of tartar on medium speed for a minute. Increase to high speed and whisk for approximately 4 minutes until soft peaks form. Add the sugar and salt and continue beating for another 2 minutes until the egg whites are stiff and glossy. Spread the meringue over the filling to the edge of the crust so the filling is completely covered, and swirl the meringue into a decorative pattern with the back of a spoon. Slide the pie into the oven and bake for 20 - 25 minutes until the meringue is lightly browned. Cool the pie on a cooling rack for at least an hour before serving, or chill it once cooled for 2 - 4 hours before serving. This pie is best served the day it is baked; however, my "extra" slices were still very good after two days in the refrigerator. Makes eight slices Note: Compostable plastic wrap is available at Whole Foods. PRINT OUR RECIPE Lemon Meringue Pie .pdf Download PDF • 61KB WANT TO LEARN MORE? Click Here MORE DELICIOUS RECIPES FROM THE STEAM PAGE! Chocolate Flan RECIPE How to Roast a Whole Duck in the Steam Oven RECIPE Steamed Couscous and Corn Salad with Heirloom Tomatoes and Basil RECIPE Roasted Halibut Fillet RECIPE Key Lime Cheesecake RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. Tips for Cleaning a Convection Oven Easy tips for cleaning your oven Nowadays, many convection ovens feature a self-cleaning cycle, but I wanted to show you how, with a little effort, you can easily remove most of the surface grime that builds up in an oven. It's quite easy to remove grease and baked-on stains using two simple household cleaning products: dish soap and scouring powder such as Bon Ami or Bar Keepers Friend. The appliance industry recommends these scouring products because they scour without scratching enamel or stainless steel. I certainly make good use of the self-cleaning function several times a year, but since it's a four-hour process, sometimes it's just as easy to use a little elbow grease. Since my oven is 24", the racks fit easily into the dishwasher and can be cleaned in the heavy-duty wash cycle. You can also wash larger oven racks in the dishwasher if you are able to remove the middle and top racks; then, you can flatten the tines and angle the oven racks in, leaning them against the side of the dishwasher. First, I wipe out the oven cavity with hot, soapy water to remove any grease. Then, I sprinkle Bar Keepers Friend onto a damp cloth and scrunch it up to make a paste, which I rub into the most heavily soiled areas of the oven. I let that sit for about 10 minutes, then work the stains a little more and rinse with hot water. If you have baked-on stains on the oven floor, add a small amount of water to the oven floor and heat the oven in the Bake mode to 200 F. The heated water will help release any baked-on debris. Turn the oven off after about 10 minutes and carefully work the stained area. Always take care not to get the oven gasket wet. Now, the one area in an oven that shows the most staining from cooking is the inside of the oven door, and even self-cleaning doesn't remove those stains. I have tried a lot of different ways of cleaning the glass, but the method I find most effective is using a soap-filled SOS pad or similar product. Definitely do not use the scrubbing part of a sponge or any other sharp scrubbing device. The soap pads do a fantastic job; I have never scratched the glass. Best of all, you do not add harmful chemicals to the oven. Obviously, cleaning an oven is not high on anyone's list of fun things to do, but as you can see, keeping it clean actually takes minimal effort. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. YOUR RECIPE FOR CONVECTION COOKING! Anchor 1 Convection Baked Zucchini Bread Convection Bake Mode Freshly sliced zucchini bread with walnuts, ready to serve with butter. Quick breads are appealing for several reasons. They are easy to put together, and even though they are enjoyed as a snack, the combination of fruits, vegetables, and nuts makes them a healthy snack option. For an added nutritional boost, ¼ - ½ cups of flour can be substituted with flaxseed or wheat germ. The Convection Bake mode is ideal for baking quick bread because it prevents the bread from drying during the long baking process. I bake my quick breads in the Convection Bake mode on rack position 2 (counting up from the bottom) at 325F/162C with perfect results. INGREDIENTS 1 cup grated zucchini (1 large zucchini) ½ cup granulated sugar ½ cup brown sugar 1/2 cup vegetable oil 2 large eggs, room temperature 1 ½ cups all-purpose flour 1/2 tsp kosher salt ¾ tsp baking powder ¾ tsp baking soda 1 tsp cinnamon 1 cup chopped walnuts Recipe ingredients. PREPARATION Heat the oven in the Convection Bake mode to 325F/162C. Coat an 8 ½” loaf pan with spray oil, line the base with parchment, and spray the parchment. Combine the zucchini, sugars, oil, and eggs in a large bowl and mix well. Fold in the dry ingredients until well integrated, and then fold in the nuts. Transfer to the prepared pan and bake for 55 minutes. Check the bread with a tester; if it is clean, remove it and set it aside to cool; otherwise, continue baking for another 6 - 10 minutes. Cool in the pan for 10 minutes then invert onto a wire rack and cool completely. PRINT OUR RECIPE Convection Baked Zucchini Bread .pdf Download PDF • 317KB WANT TO LEARN MORE? Click Here LOOKING FOR SOMETHING ELSE? Bake Classic Petite Baguettes Like a Pro RECIPE Braised Spareribs with Plum Sauce RECIPE Chocolate Flan RECIPE Broccoli and Cauliflower Gratin RECIPE Vanilla Creme Brulee RECIPE French Toast with Caramelized Bananas RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Healthy Twist on Classic Comfort Food: Cauliflower Mac and Cheese Recipe Mac and cheese on its own is a favorite with adults and children alike, especially when made with a combination of delicious cheeses.... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. Best Cookie Sheet for Convection Baking Baking multiple trays of cookies efficiently with convection oven technology. When we cook or bake in a convection mode the heated air is circulated around the oven cooking the food from the edge to the center. When cookies are placed on a flat pan that has a slight lip on both or just one edge, the heated air can circulate unimpeded which ensures the cookies will bake evenly. The lip just guides the flow of the heated air. If the cookies are baked on a rimmed baking pan the heated air has to pass through the rim before baking the cookies. The cookies will still bake but they may not bake quite as evenly and may take longer to bake. Here are some more tips to guide you to success when baking cookies in convection. Baking several types of cookies at once! The Most Important Thing to Know About Baking in Convection Always reduce the recipe temperature by 25 degrees when baking in convection, if your cookies have a dark ring around the edge, that indicates the temperature was too high. Tips for Baking Great Cookies in Convection When baking on multiple racks use the same type of pan on each rack. Always check the oven manufacturer’s guide for recommendations for which rack position to use when baking on multiple racks. Rack positions can greatly influence the outcome of baking results especially in larger ovens. Definitely use either parchment paper or a silicone baking mat to ensure evenly baked cookies. Using parchment prevents cookies from spreading and also makes it easy to slide the cookies onto the cooling rack without having to pick them up. Let the cookies rest for 5 minutes on the baking pan to set then slide the sheet of parchment onto the rack with the cookies to cool. Be sure to refrigerate cookie dough before baking or scoop and roll into balls and freeze until ready to bake. When baking frozen scooped cookies add a minute or two to the baking time. Best Convection Mode for Baking Cookies If your oven has a True Convection mode use that mode for baking multiple racks of cookies. If your oven only has a Convection Bake mode you can still bake several trays at one time; however, be sure to check the manufacturers recommendation for the best rack position. If using the traditional Bake mode to bake cookies, bake them on the center rack using the recipe temperature. Remember every oven is different and smaller ovens generally cook and bake faster than larger ovens so adjust the time as needed. What to Avoid Avoid using insulated cookie sheets when baking in convection, however insulated cookie sheets work well when baking in the traditional Bake mode. Homemade cookies are the best because you have control over the ingredients that go into your cookies. Because cookies bake quickly, I highly recommend keeping a few bags of rolled cookies in the freezer so you always have a delicious treat on hand to enjoy with your morning coffee or afternoon tea. BACK TO LEARN PAGE RESCUED BY MY CONVECTION OVEN! Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE Vegetarian Argentine Empanadas with Roasted Cauliflower Filling RECIPE Convection Slow Roasted NY Steak RECIPE Pork Shoulder Roast Stuffed with Spinach and Cheese RECIPE Baked Country Style Pork Ribs RECIPE Baked Rosemary Chicken with Balsamic Glaze RECIPE

This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own Anchor 1 YOUR RECIPE FOR STEAM COOKING Whole Steam Roasted Cauliflower Steam-Roasting Deliciously steamed cauliflower paired with sautéed greens, showcasing the benefits of steam oven cooking for a healthy, vibrant meal. Whenever you see a recipe that instructs you to cover the food with foil it’s good to remember that you can cook that same dish in your Combi Steam Oven without any foil. Why? Because when food is covered with foil it creates steam but if you use the Combination Convection Steam mode in your Combi Steam Oven you will have all the steam you need. This recipe is so easy and the cauliflower is so delicious and creamy. It can be served with some pesto or a side of sauteed greens or just enjoyed on it’s own. Cauliflower is pretty much a blank canvas awaiting your inspiration. INGREDIENTS 1 - medium cauliflower, leaves removed and core cut so the cauliflower stand flat 1 - medium yellow onion ½ - tsp, mixed Italian seasoning 2 - tablespoons olive oil PREPARATION Heat the Combi Steam oven in the Combination Convection Steam Mode to 400 degrees. Heat an 8 - 10” ovenproof skillet over moderate heat, add the oil and onion, sprinkle with the seasoning and sauté until the onions have softened, approximately 6 minutes. Season with kosher salt and freshly ground pepper. Push the onions to the side and place the cauliflower in the center of the pan. Place in the oven and set the timer for 25 minutes. Carefully remove the pan from the oven and set on a trivet, leaving a hot pad or cloth over the handle to remind you not to accidentally touch the handle (it happens!) Basil Pistachio Pesto 1 - cup washed and dried basil leaves, coarsely chopped ¼ - cup raw shelled pistachios 3 - cloves garlic ¼ - teaspoon kosher salt ¼ - cup extra-virgin olive oil Pulse the basil, pistachios and garlic with the salt in a food processor. Then add the oil in a stream to form a paste. Add more oil slowly if needed and a pinch of sea salt. Whole Roasted Cauliflower .pdf Download PDF • 149KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE Cauliflower Mac n’ Cheese RECIPE Oven Chicken Shawarma RECIPE How to Cook a Beef Sirloin Roast in Convection RECIPE Asian Pork Meatballs with Garlic and Ginger RECIPE Oven BBQ Chicken RECIPE Short Ribs Braised with Red Wine RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!

A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce  plus extras for roast beef sandwiches or a salad Anchor 1 YOUR RECIPE FOR STEAM COOKING Roast Beef Top Loin Steam Roasted Steam-Baking Steam-Oven Top Loin Beef. A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise. INGREDIENTS 1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people) 3 - cloves garlic, peeled and minced 1 - teaspoon dried Italian seasoning 1 - teaspoon kosher salt ½ - teaspoon cracked pepper 1 - tablespoon olive oil PREPARATION Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking. Preheat the steam oven in the Convection Mode 425 degrees. Place the meat on a small rack in a shallow pan and roast for 15 minutes. Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature. Remember the internal temperature will rise about 10 degrees while the meat is resting. Rare - 125 degrees M/Rare - 135 degrees Medium - 145 degrees Beef Top Loin .pdf Download PDF • 49KB WANT TO LEARN MORE? Click Here MORE RECIPES FROM OUR CONVECTION PAGE The Amazing Convection Roast Spatchcock Turkey RECIPE Roast Kabocha Squash Medley with Bratwurst RECIPE Au Gratin Steakhouse Potatoes RECIPE Chorizo Stuffed Boneless Turkey Breast RECIPE Slow Cooked Top Sirloin Roast - Cut in the Chateaubriand Style RECIPE Achiote Chuck Roast with Oven Polenta RECIPE UNLEASH YOUR INNER CHEF WITH MY BLOG! Tips to Prepare a Sirloin Roast for Tender Flavorful Results A flavorful sirloin roast is the perfect cut of beef for roast beef sandwiches with mounds of thinly sliced medium rare beef, a beef... Read More "to unlock the magic of your Convection Kitchen" Plan your cooking with my videos!